Strawberry Cupcake Recipe
Ingredients
(makes about 12 cupcakes)
For the batter: 1 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter (at room temperature)
1 cup (200g) sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) milk
1 cup (about 150g) fresh strawberries, chopped into small pieces
For the frosting:
(strawberry buttercream)
: 1/2 cup (115g) unsalted butter (at room temperature)
2 cups (240g) confectioners' sugar
1/4 cup (60g) strawberry puree (blend fresh strawberries and strain)
1 teaspoon vanilla extract
Fresh strawberries for garnish Garnish (optional)
Instructions
1. Prepare the batter: Preheat the oven to 350°F (180°C) and place paper liners in a cupcake pan.
In a bowl, combine the flour, baking powder, and salt. Set aside.
In another bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients (flour mixture) and milk to the butter mixture, beginning and ending with the dry ingredients (flour → milk → flour → milk → flour). Mix until combined, without overmixing.
Gently fold in the chopped strawberries with a spatula.
Divide the batter into the cupcake liners, filling them 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
2. Prepare
The frosting: Beat the butter until creamy.
Gradually add the powdered sugar, beating on low speed until incorporated.
Combine the strawberry puree and vanilla extract. Beat until smooth and creamy. If necessary, adjust the consistency with more powdered sugar (for a firmer consistency) or a little milk (for a lighter consistency).
Transfer the buttercream to a piping bag fitted with your preferred tip.
3. Assembly
: Once the cupcakes have cooled, apply the frosting using the piping bag.
Decorate with halved or sliced fresh strawberries, if desired.
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